Risk of colorectal cancer in relation to frequency and total amount of red meat consumption. Systematic review and meta-analysis

Abstract

IntroductionThe colon and rectum are common sites of food-related cancer in developed countries. Recent studies strongly suggest that red meat intake is associated with colon cancer, whereas for rectal cancer such an association still needs to be proved. The aim of the study was to assess the role of total amount and frequency of red meat intake in colorectal carcinogenesis based on published data using meta-analysis methods.Material and methodsThe literature published until 2009 was selected from: MEDLINE, PubMed, Scopus, Embase, CancerLit, Google Scholar and Cochrane Library databases. The used search terms were: colorectal cancer, colon cancer, rectal cancer, meat intake, red meat intake, red meat consumption, meat consumption, colorectal cancer risk, colon cancer risk, rectal cancer risk and lifestyle. Articles investigating red meat intake of more often than once a day or 50 g per day were reviewed and selected for further analysis.ResultsTwenty-two studies fulfilled the established criteria. A meta-analysis confirmed the carcinogenic effect of the consumption of over 50 g of red meat per day for the colon (relative risk 1.21, 1.07–1.37) but not for the rectum (relative risk 1.30, 0.90–1.89). Red meat intake more frequently than once a day can induce both colonic (relative risk 1.37, 1.09–1.71) and rectal cancer (relative risk 1.43, 1.24–1.64).ConclusionsRed meat intake is associated with elevated risk of developing colorectal cancer. The frequency of red meat consumption rather than total amount of consumed meat is associated with a higher risk of colorectal carcinogenesis.

Diet and colorectal cancer

“…Meat intake frequency also has an effect on the increase of risk of CRC. When intake takes place more than once a day, risk increases up to 37% for CRC and 43% for rectal cancer (RC), versus 21% when intake is 50 once a day [22]. This can be explained by the continued production of bile acids caused by repeated meat intake.…”

“…It is also important to determine both intake amount [21] (for a dose-response analysis) and intake frequency [22].…”

Total Diet Approach to Cancer Prevention: A Narrative Review of the Literature Since 2011 Concerning the Association of Colorectal Cancer and Meat Consumption

“…Overall, findings of the updated literature continue to support the WCRF/ AICR guidelines and the importance of limiting the consumption of red meat to 18 ounces per week and to minimize processed meat consumption altogether for the prevention of CRC. A doseresponse relationship between red and processed meat and CRC lends further credence to these findings reported [27,28], with additional support highlighting the proposed underlying mechanistic roles of HCAs/PAHs, NOCs, and heme iron. To date, the exact role of these compounds in CRC development remains elusive, yet they are clearly important in this diet-disease relationship and warrant further investigation [29].…”

Nutritional Epidemiology—There's Life in the Old Dog Yet!

“…They noted that red meat intake was positively associated with incident colorectal adenomas in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO) (88) and in a meta-analysis of red meat intake in 5 cohort and nested case-control studies (89). Abid and colleagues (87) also noted an elevated risk of colorectal cancer in the NIH-AARP study (90) and in a meta-analysis of 22 cohort and case-control studies (91).…”